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Sage & thyme calves liver with wild mushrooms & pancetta
- 8 slices pancetta (or streaky bacon)
- 1 tbsp vegetable oil
- 500g calves' livers , sliced into 4 steaks
- 50g butter
- small bunch sage , leaves picked, most roughly chopped
- small bunch thyme , leaves picked
- 4 shallots , finely sliced
- 300g mixed wild or chestnut mushrooms , cleaned
- zest and juice lemon
- 4 thick slices of rustic bread , toasted (preferably sourdough)
Directions:View on BBC Good Food
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